Secret Recipe Club: M&M Cookies

When you were younger, was there ever a secret club that you really, really wanted to join? Well, I have been wanted to join the Secret Recipe Club for quite awhile and I finally got the invitation. I am thrilled to be a part of this great group of bloggers and today is my first reveal day.

The Secret Recipe Club connects bloggers and each month, we are assigned a different blog and we get to pick one recipe to post on our blog. With so many amazing food bloggers out there, this proved to be a great excuse to peruse someone else’s recipes and find something to try at home.

For my first month, I was assigned to Lynsey Lou’s. Lynsey has been blogging since 2008 and I love her style in the kitchen. It was really hard picking a recipe, but I finally settled on her soft and giant M&M cookies. In college, I loved the M&M cookies at the Memorial Union and I was hoping to recreate the magic in my own kitchen.

I did make one major substitution in the recipe. I don’t normally use all-purpose flour so I subbed in two whole grain flours.

Whole Wheat Pastry Flour: this is a common substitution in “clean” baking. I use it a ton and have had really good results.

Preheat oven to 325 (dgF). Line a baking sheet with silicone mat or parchment paper, set aside.

Place butter in a microwave safe bowl, place in microwave and melt. Set aside and allow to cool.

Sift together the flour, baking soda and salt in a medium bowl and set aside.

Place the granulated sugar and brown sugar in the bowl with the melted butter, using a whisk (or fork) stir vigorously to combine. Add the egg, egg yolk and vanilla to the mixture and whisk together. Gradually add the flour mixture to the butter mixture and stir to combine. (The mixture will look crumbly at first, continue to stir and it will come toether) Use your hands to combine the ingredients, if needed (Plus it’s just kind of funny getting your hands dirty!) Gently fold in the candies, until evenly incorporated.

Divide the dough to your liking (1/4 cup portions for large cookies and 2 tablespoon portions for smaller cookies). Form each portion of dough into a ball, then pull each ball apart into two separate pieces. Turn each half, so that the rough half (the part that used to be the inside of the ball) faces upwards then squish both halves together. Place the dough, rough side up, on prepared baking sheet.

Welcome to the Secret Recipe Club! Great pick for your first post! I wish we got Whole Wheat Pastry Flour in Toronto. Next time I am in the States I have to pick some up….your cookies look delicious. I know I wouldn’t be able to stop at just one!

So cool you’re in the SRC! I applied a few weeks ago, can’t wait to check it out.
And I know soft cookies are good, but I’m a total total sucker for thinner cookies. With M&M’s! I might just make these with your own substitutions instead

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Badger Girl Writes Another Book

In May 2013, I published my first cookbook, Homemade Snacks and Staples. It contains over 200 recipes!

I am currently writing another book, The Idiot's Guide to Making Your Own Baby and Toddler Food. This will be out on November 3, 2015.

Badger Girl

Badger Girl Learns to Cook

Here we flirt a little with vegan cooking, chat up gluten-free, make friends with Paleo, woo dairy-free, but we ALWAYS keep it clean.
Join me, Kimberly Aime (aka Badger Girl), as I throw on the apron and throw out the chemicals. With a focus on real, whole foods, I would love for you to join me as I try to figure this whole 'cooking' thing out.

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